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Winter Vegetable Beef Soup

Holidaycooking's picture
Ingredients
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Beef chuck with bone 2 Pound (681 To 907 Grams)
  Warm water 1 Liter (1 Quart)
  Salt 2 Teaspoon
  Bay leaf 1
  Potatoes 3 Medium, pared and quartered
  Onions 2 Large, quartered
  Carrots 2 Medium, pared
  Green pepper 1 , quartered and seeded
  Cabbage head 1⁄2 Small, cut in wedges
  Frozen green peas 10 Ounce (1 Package, 284 Grams)
  Canned tomatoes 28 Ounce, undrained (1 Can, 793 Grams)
  Savory 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Heat oil in 5-quart (5 liter) Dutch oven.
Over medium heat; add meat and brown on both sides.
Turn heat to low; add warm water, salt, and bay leaf.
Simmer covered until meat is fork tender (about 1 1/2 hours).
Remove meat and trim, discarding bone; shred meat and return to broth.
Assemble Salad Maker with French Fry Cutter Disc and large bowl.
Process all vegetables except peas and tomatoes.
Cut tomatoes into pieces.
Add all vegetables to broth including peas and tomatoes with liquid.
Simmer covered until potatoes and carrots are tender (about 1 hour).
Stir in savory and pepper.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Winter
Ingredient: 
Beef

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